1. 1. Prepare the Chicken: Pat the chicken pieces dry with a paper towel. Season them generously with salt and black pepper. This initial seasoning helps build flavor from the start.

2. 2. Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. The chicken should have a nice crust. Remove the chicken from the skillet and set aside.

3. 3. Saute Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet, scraping up any browned bits from the bottom of the pan. Cook for 3-5 minutes, until the onion softens and becomes translucent. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

4. 4. Deglaze and Simmer: Pour in the chicken broth, bringing it to a gentle simmer. Use a wooden spoon to scrape up any remaining flavorful bits from the bottom of the skillet. Let it simmer for 2-3 minutes, allowing the flavors to meld.

5. 5. Combine and Finish: Return the cooked chicken to the skillet. Stir in the frozen peas, fresh chopped parsley, and fresh chopped dill. Continue to cook for another 2-3 minutes, or until the peas are heated through and the herbs are fragrant. The sauce should be slightly reduced.

6. 6. Add Lemon and Serve: Remove the skillet from the heat. Stir in the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.